by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
This is a classic Italian dish. The term scampi is an Italian word meaning breaded prawns or Langostino which is shrimp’s Spanish cousin. You can substitute bite sized strips of chicken breasts. I serve my scampi on a bed of Angel hair pasta but any pasta noodles works – don’t forget the crusty French bread and wine
• 1 lb (16 to 20 count) large raw shrimp, shelled and de-veined
• 2 TBS extra virgin olive oil
• 2 to 3 TBS butter
• 3 to 4 cloves garlic, slivered, or 1 TBS minced garlic
• 1/4 to 1/2 tps red pepper flakes (less or more to taste)
• 1/2 cup white wine (dry white wine, Sauvignon Blanc)
• 2 TBS finely chopped parsley
• Freshly ground black pepper, to taste
• 1 TBS lemon juice
Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.
Sauté the garlic for just a minute, until it begins to brown lightly on the edges, then add the shrimp. Add the wine and stir to coat the shrimp.
Spread shrimp in an even layer in the pan. Increase the heat to high and boil the wine for about two to three minutes. If using chicken increase cooking time to four to five minutes.
Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.
Arrange pasta on the plate add the shrimp scampi and top with parmesan cheese. Bon appétit.